Int. J. Mol. Sci. 2012, 13(2), 1380-1392; doi:10.3390/ijms13021380
Article

Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan

Tahir Mahmood 1 email, Farooq Anwar 1,2,* email, Mateen Abbas 3 email, Mary C. Boyce 4 email and Nazamid Saari 5,* email
1 Department of Chemistry and Biochemistry, University of Agriculture, Faisalabad-38040, Pakistan 2 Department of Chemistry, University of Sargodha, Sargodha-40100, Pakistan 3 Quality Operation Laboratory (QOL), University of Veterinary and Animal Sciences (UVAS), Lahore 54000, Pakistan 4 School of Natural Sciences, Edith Cowan University, Perth, Western Australia 6027, Australia 5 Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Sclangor 43400, Malaysia
* Authors to whom correspondence should be addressed.
Received: 21 November 2011; in revised form: 4 January 2012 / Accepted: 9 January 2012 / Published: 27 January 2012
(This article belongs to the Section Bioactives and Nutraceuticals)
PDF Full-text Download PDF Full-Text [231 KB, uploaded 27 January 2012 17:09 CET]
Abstract: Selected soluble sugars and organic acids were analyzed in strawberry, sweet cherry, and mulberry fruits at different ripening stages by HPLC. The amounts of fructose, glucose and sucrose were found to be: strawberry (1.79–2.86, 1.79–2.25 and 0.01–0.25 g/100 g FW), sweet cherry (0.76–2.35, 0.22–3.39 and 0.03–0.13 g/100 g) and mulberry (3.07–9.41, 1.53–4.95 and 0.01–0.25 g/100 g) at un-ripened to fully-ripened stages, respectively. The strawberry, sweet cherry and mulberry mainly contained tartaric, citric and ascorbic acids in the range of 16–55, 70–1934 and 11–132 mg/100 g; 2–8, 2–10 and 10–17 mg/100 g; 2–118, 139–987 and 2–305 mg/100 g at un-ripened to fully-ripened stages, respectively. Fructose and glucose were established to be the major sugars in all the tested fruit while citric and ascorbic acid were the predominant organic acids in strawberry and mulberry while tartaric acid was mainly present in sweet cherry. The tested fruits mostly showed an increase in the concentration of sugars and organic acids with ripening.
Keywords: berries; mulberry; sweet cherry; fruit composition; fruit maturity; HPLC

Supplementary Files

Article Statistics

Click here to load and display the download statistics.

Cite This Article

MDPI and ACS Style

Mahmood, T.; Anwar, F.; Abbas, M.; Boyce, M.C.; Saari, N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. Int. J. Mol. Sci. 2012, 13, 1380-1392.

AMA Style

Mahmood T, Anwar F, Abbas M, Boyce MC, Saari N. Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan. International Journal of Molecular Sciences. 2012; 13(2):1380-1392.

Chicago/Turabian Style

Mahmood, Tahir; Anwar, Farooq; Abbas, Mateen; Boyce, Mary C.; Saari, Nazamid. 2012. "Compositional Variation in Sugars and Organic Acids at Different Maturity Stages in Selected Small Fruits from Pakistan." Int. J. Mol. Sci. 13, no. 2: 1380-1392.

Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert